Calico Squash Casserole The Best Recipes

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Calico Squash Casserole

"My fantastic-aunt made this for a own family gathering and it is been successful ever on the grounds that, inspite of the youngsters! The water chestnuts add a unique texture and my husband has even used complete toddler carrots as opposed to shredded carrot. Easy and fast to make and a terrific way to use up all that squash from the garden!"

Ingredients :

2 cups sliced yellow squash
1 cup sliced zucchini
1 onion, chopped
1/four cup sliced inexperienced onion
1 cup water
1 teaspoon salt, divided
2 cups overwhelmed buttery round crackers
half cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 big carrot, shredded
half of cup mayonnaise
half of (4 ounce) jar diced pimento peppers, drained
1 teaspoon sage
half teaspoon white pepper
1 cup shredded sharp Cheddar cheese

Instructions :

Prep : 10M	Cook : 8M	Ready in : 50M

Preheat oven to 350 degrees F (a hundred seventy five levels C).
In a massive saucepan integrate yellow squash, zucchini, onion, green onion, water and half teaspoon salt. Cover and cook dinner over medium warmness approximately 6 mins. Drain properly and set aside.
In a medium bowl integrate cracker crumbs and butter. Mix properly and spread half of the aggregate into the lowest of a 9x13 inch casserole dish.
In a large bowl integrate soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and last half of teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, after which the last cracker crumbs.
Bake in preheated oven for 20 to 30 minutes, or until company and heated through.

Notes :

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